کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589926 | 1492097 | 2016 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of pulsed light on structure and immunoreactivity of gluten
ترجمه فارسی عنوان
اثر نور پالس بر ساختار و ایمنی فعال گلوتن
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effect of pulsed light (from 1.75 to 26.25Â JÂ cmâ2) on selected properties of wheat gluten powder and aqueous suspension (absorbance, particle size and microstructure, free sulfhydryl content, protein fractions, protein electrophoretic mobility and immunoreactivity) was investigated. Gluten photoreactivity was strongly affected by hydration. While minor photo-induced structure modifications were observed in gluten powder, pulsed light induced the development of browning and promoted partial depolymerisation of hydrated gluten proteins by disulphide exchange. These changes were associated with a significant decrease in immunoreactivity, suggesting that pulsed light could be exploited to efficiently modify structure and thus functionality of gluten.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 194, 1 March 2016, Pages 366-372
Journal: Food Chemistry - Volume 194, 1 March 2016, Pages 366-372
نویسندگان
Agnese Panozzo, Lara Manzocco, Giovanna Lippe, Maria Cristina Nicoli,